Greek Yogurt Cookie Dough

Creamy, sweet, and satisfyingly indulgent, Greek Yogurt Cookie Dough is a quick treat that feels like dessert without the guilt. This little snack blends thick Greek yogurt with peanut butter, a touch of honey, and oat flour to create a spoonable (or rollable) cookie-dough-like bite that’s perfect for afternoon cravings, lunchbox treats, or a healthy dessert. Fun fact: edible cookie dough recipes became popular because many people wanted the cookie dough experience without baking — and this version keeps it high in protein and simple to make.

If you love playful dessert ideas, you might also enjoy this chocolate-centered twist on a classic indulgence, Chocolate Chip Cookie Dough Ice Cream Cake, which pairs beautifully with the lightness of Greek yogurt cookie dough. Quick to prepare, family-friendly, and portable, this recipe is ideal when you want something that tastes like a treat but won’t derail your day. Read on — you’re about to meet your new favorite no-bake snack.

What is Greek Yogurt Cookie Dough?

What exactly is Greek Yogurt Cookie Dough? Think of it as cookie dough in spirit: soft, sweet, and dotted with chocolate chips, but made with creamy Greek yogurt instead of raw eggs and a heavy amount of butter. Wondering how yogurt became part of cookie dough culture? Maybe someone thought, why not make it creamy and healthy — and voilà. Is it a dessert or a snack? Both. After all, “the way to a man’s heart is through his stomach,” right? Try this playful, protein-packed version and see how quickly it disappears — I dare you not to sneak a second scoop.

Why You’ll Love This

This recipe is irresistible for three big reasons. First, the main highlight is the texture: thick, spoonable dough that melts in your mouth with little pops of chocolate. Second, making it at home saves money — a few simple pantry staples replace pricey store-bought snack bars or expensive protein bites. Third, the flavor combination of tangy Greek yogurt, nutty peanut butter, and sweet honey (or maple syrup) creates a balanced, grown-up cookie dough profile that appeals to kids and adults alike.

Compared to our lighter cookies like Almond Joy Chocolate Cookies, this option is quicker and requires no oven time while still delivering rich flavor. Grab a spoon and make a batch — you’ll be surprised how easy and delightful it is.

How to Make

Quick Overview

This recipe is fast, forgiving, and satisfying. You’ll mix a handful of ingredients in one bowl, chill briefly, and enjoy a creamy, cookie-dough-like snack in under an hour. The standout element is the thick, spoonable texture thanks to Greek yogurt and oat flour. Preparation takes about 10 minutes, plus 30 minutes chilling time.

Ingredients

• 1/2 cup Greek yogurt (plain or vanilla), room temperature for easier mixing
• 2 tbsp peanut butter (or almond butter), smooth is best
• 1 tbsp honey (or maple syrup), warmed slightly if thick
• 1/2 tsp vanilla extract
• 1/4 cup oat flour (or almond flour), measured and lightly packed
• 1 tbsp chocolate chips, mini chips work great for even distribution

Directions

1. Place the Greek yogurt, peanut butter, honey, and vanilla extract in a mixing bowl. If your peanut butter is stiff, microwave it for 5–7 seconds to soften for easier stirring.
2. Stir the wet ingredients together until the mixture is smooth and uniform. Use a rubber spatula or spoon and scrape the sides so everything is well combined.
3. Gradually add the oat flour, about a tablespoon at a time, stirring after each addition. The goal is a thick, cookie-dough-like consistency that holds shape when scooped. If it becomes too dry, add a tiny splash of yogurt; if too wet, add a pinch more oat flour.
4. Fold in the chocolate chips gently so they’re evenly distributed without breaking the chips.
5. Divide the dough into two portions and shape each into cookie-sized rounds with your hands or by scooping onto a plate. For neater cookies, press firmly to form compact rounds.
6. Chill in the refrigerator for at least 30 minutes to firm up and develop flavor. If you’re impatient, you can enjoy immediately, but chilling improves texture.
7. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge.

What to Serve With

• Fresh berries or sliced banana for bright, fruity contrast
• A drizzle of melted dark chocolate or a dusting of cocoa powder for extra decadence
• Hot coffee or tea to balance the sweet, creamy bites
• A green salad for a light lunch pairing that keeps the meal balanced
• Greek yogurt parfait layers: crumble the cookie dough over yogurt and granola for a playful breakfast twist

Top Tips for Perfecting

• Ingredient substitutions: use almond butter for a milder nut flavor or sunflower seed butter for a nut-free version. Swap oat flour for almond flour if you prefer a lower-carb option.
• Texture control: start with the listed flour amount and add slowly — different yogurts and nut butters absorb differently.
• Flavor enhancements: stir in a pinch of cinnamon or a few drops of almond extract for a flavor twist. A spoonful of cocoa powder makes a mocha version.
• Chocolate chips: mini chips spread distribution evenly so every bite has chocolate. You can also use chopped dark chocolate for larger pockets of flavor.
• Common mistakes: overmixing can thin the mixture; under-chilling will make the rounds fall apart. Chill for the best consistency.

Storing and Reheating Tips

• Refrigeration: Store leftover cookie dough in an airtight container in the fridge for up to 4 days. Keep it chilled until serving for the best texture.
• Freezing: You can freeze the shaped rounds on a baking sheet until firm (about 1 hour), then transfer them to a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
• Reheating: This no-bake treat is best served chilled or at cool room temperature. If you prefer a softer candy-like bite, let chilled rounds sit at room temperature for 10–15 minutes before serving. Avoid microwaving, which can make the yogurt separate.

FAQs

Can I use flavored Greek yogurt instead of plain?
Yes — vanilla or honey-flavored Greek yogurt adds sweetness and a hint of flavor. Reduce the added honey or maple syrup slightly if using sweetened yogurt.

Is this recipe safe since it imitates raw cookie dough?
Yes. This recipe contains no raw eggs or undercooked flour; oat flour is used instead of raw wheat flour. If you’re concerned about flour safety, use heat-treated oat flour.

Can I make this nut-free for school snacks?
Absolutely. Substitute sunflower seed butter for peanut or almond butter and ensure chocolate chips are nut-free to keep it safe for nut-sensitive environments.

How do I make the dough firmer without changing flavor?
Add a little more oat flour, a teaspoon at a time, until you reach the desired firmness. Chilling also helps firm up the dough considerably.

Can I use protein powder to boost protein content?
Yes, add one tablespoon of unflavored or vanilla protein powder and reduce oat flour by the same amount to maintain texture.

Conclusion

This Greek Yogurt Cookie Dough proves that satisfying snacks can be both quick and wholesome — creamy, chocolatey, and delightfully easy to make. It’s an ideal solution when you want the fun of cookie dough without baking or excess sugar, and it’s flexible enough to adapt to dietary needs. If you’d like inspiration for a high-protein, low-carb take on this idea, check out Greek Yogurt Cookie Dough (High Protein, Low Carb) – Calla’s Clean Eats. Try the recipe, share it with friends, and enjoy the little victories of homemade treats.